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Massaman Curry Burger

A delicious fusion of classic American burgers and rich Thai Massaman curry, delivering a flavor explosion you won't want to miss!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Thai
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Burger Patties
  • 1 lb ground beef (80/20 blend) Ideal for juiciness
  • 1/4 of a large onion, finely minced Optional
  • 1 Tbsp fish sauce
  • 1 tsp ground black pepper
  • a pinch salt
For the Toppings
  • 3/4 of a large onion, julienned
  • 1 medium russet potato, thinly sliced
  • 4 pieces burger buns
  • to taste pickled hot peppers or regular burger pickles Optional
  • to taste lettuce Optional
For the Massaman Curry Sauce
  • 1 cup coconut milk, divided
  • 50 g massaman curry paste or semi-homemade massaman curry paste
  • 50 g Thai red curry paste for semi-homemade version
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1 Tbsp light brown sugar
  • 1 Tbsp cooking tamarind or Worcestershire sauce or a squeeze of lime
  • 1-3 tsp fish sauce as needed
  • 1/4 cup finely chopped roasted peanuts, unsalted

Method
 

Preparation
  1. In a mixing bowl, combine the ground beef, minced onion (if using), fish sauce, and black pepper. Mix everything well to distribute the flavors evenly. Form the mixture into 4 even patties. Let them rest in the fridge for at least 30 minutes to firm up and enhance flavors.
  2. Heat a large skillet over medium heat and add a splash of oil. Sauté the julienned onions with a pinch of salt, stirring occasionally, until they turn golden brown and caramelized—about 8-10 minutes. Remove from the pan and set aside.
  3. In the same skillet, add more oil if necessary and fry the thin potato slices in batches until they are golden brown and soft—approximately 5-7 minutes. Set aside on a paper towel-lined plate.
  4. In a small pot, combine 1/3 cup of coconut milk with the massaman curry paste. Cook over medium heat, stirring, until thickened (about 3-5 minutes). Add the remaining coconut milk, light brown sugar, tamarind (or Worcestershire), and simmer for another 2 minutes. Stir in the peanuts and taste; adjust seasoning with fish sauce if necessary. Keep warm.
Cooking
  1. Grill or cook your burger patties in the same skillet over medium-high heat for about 4-5 minutes per side for medium doneness. Aim for an internal temperature of 160°F for food safety.
Assembly
  1. If desired, toast your burger buns lightly, then layer them with lettuce. Dip the cooked patties in the massaman sauce, place them on the buns, and top with potato slices, caramelized onions, and pickles.
Serving
  1. Enjoy your Massaman Curry Burger with friends or family, and relish in the compliments that are sure to come your way!

Notes

For extra flavor, try adding a slice of cheese on top of your patty just before it finishes cooking for that gooey, melty goodness. Common mistakes to avoid: Don’t overwork the ground beef mixture; mix just until combined to keep the patties tender. If you have leftovers, store the patty and toppings separately in the fridge for up to 3 days.